Preheat your oven to 350°F.

In a large mixing bowl, combine all skillet pancake ingredients and mix until just combined.

Avoid overmixing, then let the batter rest for 2 minutes to ensure a light, fluffy texture.

Heat a medium-sized oven-safe skillet over medium heat and melt the butter.

Once melted, pour in the Krusteaz Sweet Cream pancake batter, spreading it evenly in the pan.

Transfer the skillet to the oven and bake for 10–12 minutes, or until the pancake is cooked through.

To check for doneness, insert a toothpick into the center—if it comes out clean, it’s ready.

While the pancake bakes, add all vanilla bean whipped cream ingredients to a mixing bowl.

Using a handheld mixer, whisk on high speed until stiff peaks form, about 4–5 minutes.

Remove the skillet pancake from the oven and let it cool for 5 minutes.

Dust with powdered sugar, add fresh berries, and drizzle with maple syrup.

Finish with a generous dollop of the vanilla bean whipped cream.

Serve warm and enjoy.